Tastes: Home Delivery

Owen Dugan
Issue: March 31, 2008

One mark of a truly great restaurant is top-quality raw materials. Usually you, the consumer, wouldn't have access to them at home because they're only available wholesale or direct from a producer who can't be bothered to send you a quarter pound of heirloom mâche.

For the full article, check out the new issue of Wine Spectator, on newsstands February 21, 2008.

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